So I recently brewed what I was hoping to be a traditional American IPA. I had previously brewed a Rye IPA with a similar recipe and hop schedule that I thought came out well and received a respectable score in a competition of a 34. The comments for this American IPA (same as rye but substituting pilsner for the rye) in both competition and at a Homebrew club meeting were that it seemed old and oxidized.
Now I did buy these hops in bulk probably mid 2017 but kept them vacuum sealed in my freezer. Our refrigerator did die during their storage so they did thaw more to a refrigeration temp as I put them in my keezer but not more than 2 days.
My question is could the age of the hops be to blame for not getting enough aroma and hop character out of a 9+oz hopped 6 gallon IPA? Or do I really need to add that much more hops to achieve a good IPA?
Recipe is as follows:
6 gallon batch
Mash @ 150
Boil 60 minutes
7lb Maris Otter
2.5lb Pilsner
14oz Crystal 60
12oz Vienna
12oz Flaked wheat
.75oz Mag @ 60
2oz Mosaic @ flameout
1oz Citra @ flameout
1oz El Dorado @flameout
2oz mosaic dry hop
1oz citra dry hop
1.5oz el dorado dry hop
Wyeast 1272
Now I did buy these hops in bulk probably mid 2017 but kept them vacuum sealed in my freezer. Our refrigerator did die during their storage so they did thaw more to a refrigeration temp as I put them in my keezer but not more than 2 days.
My question is could the age of the hops be to blame for not getting enough aroma and hop character out of a 9+oz hopped 6 gallon IPA? Or do I really need to add that much more hops to achieve a good IPA?
Recipe is as follows:
6 gallon batch
Mash @ 150
Boil 60 minutes
7lb Maris Otter
2.5lb Pilsner
14oz Crystal 60
12oz Vienna
12oz Flaked wheat
.75oz Mag @ 60
2oz Mosaic @ flameout
1oz Citra @ flameout
1oz El Dorado @flameout
2oz mosaic dry hop
1oz citra dry hop
1.5oz el dorado dry hop
Wyeast 1272